Description

This Tuna Mornay recipe is a creamy, comforting pasta bake that combines tender penne pasta with a rich white sauce, flaky tuna, and sweet corn. Topped with a crispy parmesan and panko breadcrumb crust, it’s an easy and satisfying family meal perfect for weeknights or gatherings. The dish is baked until golden and bubbling, delivering a warm and flavorful casserole that everyone will love.

Ingredients

Scale

Pasta

350g / 12oz penne pasta (or other short pasta)

White Sauce

40g / 3 tbsp butter
3 garlic cloves, finely minced
4 tbsp (50g) plain/all purpose flour
4 cups (1 litre) milk (any fat %, dairy or non-dairy, 1 quart)
2 tsp Vegeta, or chicken or vegetable stock powder / granulated bouillon
1/2 cup (50g) parmesan, finely shredded
1/2 tsp mustard powder
1/2 tsp onion powder
1/2 tsp garlic powder

Filling

425g / 15 oz canned tuna, preferably in oil, drained (can substitute salmon)
400g / 14 oz canned corn, drained (or other vegetables)

Topping

25g / 1.5 tbsp butter, melted
1/2 cup (60g) panko breadcrumbs
1/4 cup (25g) parmesan, finely grated
1/4 tsp salt

Garnish (Optional)

Chives or parsley

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Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
Prepare Crunchy Topping: In a small bowl, mix the melted butter, panko breadcrumbs, grated parmesan, and salt until combined. Set this mixture aside; it will form a crispy topping.
Cook Pasta: Boil the penne pasta according to the package instructions, but reduce the cooking time by one minute to keep it slightly firm. Drain the pasta and allow it to cool slightly before returning it to the pot.
Make White Sauce – Step 1: In a large pot over medium heat, melt the butter. Add the finely minced garlic and sauté for about 30 seconds until fragrant but not browned.
Make White Sauce – Step 2: Add the flour to the melted butter and garlic, stirring to form a roux. Gradually whisk in about one-third of the milk to incorporate the flour mixture without lumps.
Make White Sauce – Step 3: Slowly pour in the remaining milk while whisking continuously to keep the sauce smooth.
Season Sauce: Add the Vegeta (or stock powder), mustard powder, onion powder, and garlic powder to the sauce and whisk to blend.
Thicken Sauce: Continue whisking as the milk heats up to prevent sticking. After 4 to 5 minutes, the sauce should thicken enough to coat the back of a spoon. Remove from heat and stir in the finely shredded parmesan cheese.
Assemble Filling: Gently flake the drained tuna into large chunks and add it to the pot with the cooked pasta. Add the drained corn and pour the prepared white sauce over. Stir gently to combine all ingredients without breaking up the tuna too much.
Transfer to Baking Dish: Scrape the pasta mixture into a baking dish evenly. Sprinkle the crunchy topping mixture evenly over the surface.
Bake: Place the baking dish in the preheated oven and bake for 25 minutes or until the topping turns golden brown and the edges are bubbling.
Serve: Remove from oven and optionally sprinkle chopped chives or parsley over the top for a fresh garnish. Serve warm and enjoy your creamy Tuna Mornay pasta bake!

Notes

Note 1: Vegeta is a versatile seasoning blend used as a stock powder; you can substitute with chicken or vegetable bouillon granules or powder.
Note 2: Mustard powder, onion powder, and garlic powder add depth to the white sauce but can be adjusted or omitted to taste.
Note 3: Corn can be swapped out for other canned or fresh vegetables such as peas, diced bell peppers, or green beans as preferred.
Make sure not to over-flake the tuna to maintain texture in the casserole.
Using slightly undercooked pasta prevents mushiness after baking.
If preferred, you may substitute the parmesan with a similar hard cheese like pecorino or grana padano.